CJ McD Recipe Reviews (Pg. 1) - Allrecipes.com (18264827)

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Bada Bing Bada Banged Potatoes

Reviewed: Aug. 3, 2010
Hi, It's CJ McD, recipe author. Just wanted to add an additional note and that is to "gently" break or smash the potatoes, just to break them open, but not to smash to pieces. I will try to be more clear with the next recipe I submit. This was my first attempt. *learning*
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206 users found this review helpful

Authentic, No Shortcuts, Louisiana Red Beans and Rice

Reviewed: May 31, 2008
If you can't find andouille sausage, smoked keilbasa is a great substitute. We always add a bay leaf or two to our pot of beans. Got to have the bay leaf.... Good recipe. I like slow cooker idea. Thanks for the recipe.
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77 users found this review helpful

Bacon Cheese Puffs

Reviewed: Aug. 31, 2007
Delicious and hearty snack! This recipes is very flexible and easy to change with a bit of grated onion, or a 1/2t. of horseradish. Cheeses can be substituted as well. It's great with Swiss cheese in place of Cheddar. They freeze well too. After cheese mixture is spread on the bread, I freeze them on a cookie sheet and when frozen, transfer them to a plastic container or bag. To bake- just place on sheet and pop into the oven. (only takes a minute or two longer than fresh.)
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70 users found this review helpful

Greek Sausage: Sheftalia

Reviewed: May 25, 2006
What is caul fat and where can I find it? What would be a good substitution? Used pork fat. :)
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46 users found this review helpful

Southwestern Style Twice Baked Potatoes

Reviewed: Jan. 20, 2008
The recipe's basic concept is fantastic, but unless you love raw vegetables in your mashed potatoes there is an important step missing. This recipe is much improved by sauteeing the garlic, onion and peppers before adding them to the mashed potatoes. actually, it's terrific if you cook the vegetables first. I would have given this recipe a much higher rating, but due to the raw vegetables, I only am giving it three stars.
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37 users found this review helpful

George's Greek Fried Chicken

Reviewed: Feb. 19, 2007
I added fresh crushed garlic to the marinade, then baked the chicken instead of frying. We avoid frying. Delish! Next time I'm going to cook it on the grill-- I think that would be even better.
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26 users found this review helpful

Southern Collard Greens

Reviewed: May 21, 2009
Make sure you use smoked ham hocks, not regular ones as listed in the recipe for great flavor. Forget the oil; it's not needed. Taste the collards part way through the cooking time to see if they need the sugar. Like other vegeatbles, if very fresh, they won't need it. If older, they will. Add a splash of cider vinegar near the end of cooking and use only four cups of water unless you want tons of pot likker. The recipe is ok. Because the recipe calls for ham hocks, not smoked hock and adds the oil, I'm giving it a lower rating. And don't forget to serve it with hot peppa sauce! ;o)
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22 users found this review helpful

Hot German Potato Salad I

Reviewed: May 10, 2009
I like the idea of adding escarole (as in wilted green salads) but this recipe seems to have several ingredients missing- onion, sugar. It was very vinegary. I ended up making a more tradtional dressing and tossed with the bacon-potato-vinegar mixture to salvage the dish.
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21 users found this review helpful

Rogan Josh, Lamb Shanks

Reviewed: Jun. 17, 2008
Just a tip(s) for the person who thought the lamb was too greasy. --Brown the lamb shanks well before placing in tomato mixture. Browning helps melt excess fat and enhances the flavor. --When done cooking, cool and refrigerate overnight. Skim the excess fat from the surface, then reheat. It tastes even better the second day. Love the spice combo. It really makes the dish sing.
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18 users found this review helpful

Latin Slaw

Reviewed: Jul. 4, 2009
I agree with the other ratings. This is a nice, healthy recipe, but it definitely has flavor components missing. First, it needed more salt. It is important to the flavor and texture of the slaw. Replaced the lemon juice with lime juice for a more authetic flavor. (Or try a combo or lemon, lime and orange juices. Add a seeded and deveined jalepeno or two for more "zip". Tthe missing key flavor was onion. Add some finely chopped red or green onion. (1/3-1/2 cup depending on how big the cabbage head is.) It also needed a tablespoon of oil (olive or vegetable oil) to balance the slaw and give balance to the acids in the mixture. Don't add the tomatoes until just before serving or they will be mushy. Adding more salt, jalepeno and onion, substituting lime for lemon and adding a tablespoon of olive or vegetable oil make the difference. All in all, it is a pretty, healthy slaw. I'd give it three and a half stars, but there is no 3.5, so four it is.
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17 users found this review helpful

Reveillon Tourtiere

Reviewed: Dec. 23, 2007
My husband took one bite and said, "Mmmmm, this is AWESOME!" It was the first tourtiere he'd ever eaten. I did have to use fresh savory because I did not have dried, reduced the garlic to on clove (because it was huge). I also used less only a generous 1/2t. of cinnamon and a 1/4t. of clove. I used a 12 oz. box of fresh mushrooms and sliced them very thin. I did not have fresh bread crumbs so I substituted instant mashed potato flakes, stirring after each addition until the meat mixture was lightly bound. The flavor and fragrance of this pie is seductive. It makes an impressive (and easy to prepare)party dish. We will defintely be making this again and again!
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17 users found this review helpful

Tongue and Mustard Sandwiches

Reviewed: Feb. 3, 2008
It needs a flavor boost. I would recommend adding a couple cloves of garlic, some pickling spice and a tablespoon or two of red wine or cider vinegar to the simmering liquid. Make sure you let the tongue cool in the liquid. It's a nice basic starter recipe, so it gets three stars.
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15 users found this review helpful

Quick and Easy Stuffed Peppers

Reviewed: Apr. 29, 2009
As a previous review said, the recipe was good, but DOES need a bit more herb/spice. It's a great and tasty basic recipe with lots of room for improvisation. Adding salsa would give it a little oomph and depth of flavor without complicating the recipe. As it says- quick and easy. Healthy and tasty. Great for summer's garden surplus. And busy families.
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13 users found this review helpful

Romaine with Garlic Lemon Anchovy Dressing

Reviewed: Jul. 17, 2008
For the person who didn't quite care for the dressing and was preferring something creamier-- Stir a small spoonful of mayo or cream into the dressing. That will give it a creamier consistency. A pinch of dijon mustard would help too. (It was the missing flavor component in my taste.) You can also wisk the dressing to emulsify it.
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13 users found this review helpful

Spaghetti Squash I

Reviewed: Nov. 17, 2006
For the last poster-- microwaving is very easy and quick. Cover dish with wax paper or place in a deeper dish and cover with a microwave-safe plate. No toxins and very easy.
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11 users found this review helpful

Pork and Sauerkraut Stew

Reviewed: Dec. 16, 2006
We're not caraway lovers, so I omitted it. Added a peeled and diced apple to the pot. It softens the kraut flavor and is excellent with the pork. Also added a little beer one time, and white wine another in place of some of the kraut juice. .....auf deutsch (delicious)
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8 users found this review helpful

Red Potato Bites

Reviewed: May 31, 2009
One easy trick I'd like to share for making these is to cut a small slice off the bottom off two ends of the potao before havling them so the round has a little "flat" on the bottom to keep the potato from rolling around. Very good recipe. Great for rounding out party sized "bites" menu. Great for BBQs or a Super Bowl party too. The recipe could use a little more onion flavor in the form of garlic, green onion or a lot more chives. Still pretty tasty as written.
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7 users found this review helpful

Grandma's Sweet Slaw

Reviewed: May 18, 2009
WAY too sweet and no vinegar or acid to counter balance the flavor. We did not like this at all.
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7 users found this review helpful

Laurie's Stuffed Peppers

Reviewed: Jun. 22, 2009
This recipe is easy and really, REALLY good. I would not change a thing.
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6 users found this review helpful

Slow Cooker Thanksgiving Turkey

Reviewed: May 17, 2009
I like the concept of making a turkey breast in a slow cooker, so I gave it a try. I cooked it on high for 4 hours and when I checked the internal temperature, it was done. I held it on warm for an hour and it was still very moist. Next time I will cook it at the lower setting and check it after 4 hours. I did not have turkey gravy, so substituted a 1/2 cup of stock. When the turkey was done, the slow cooker yielded about 4 cups of liquid. Plenty of juice for gravy. I did use the bacon; in the end did not affect the flavor of the turkey much, but made the gravy liquid a bit too smoky and overwhelmed the turkey flavor. I will not use the bacon again. All in all, this is a good basic recipe. I'd definitely experiment with more fresh herbs and spices next time, while omitting the bacon.
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6 users found this review helpful

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